Last month I participated in the blog swap again! I was matched with Katrins Favorite recipes and choose something from her blog. And that was certainly not easy! Firs of all: there are just too many good recipes on Katrins blog.Secondly, I was on vacation. Not a problem, but new recipes don’t always work out the first time. And when in a different kitchen… Oh yeah … and in another country! It’s not always easy peasy to find all the ingredients you need.
From pasta to lemon raspberry almond pulp cookies
After returning home I made a second attempt, with a totally different recipe from Katrins blog. I went from pasta to cookies! Not that I made it myself easy … NO! “Pulp Wednesday” was nearly here (yes, pulp recipes on Wednesday), so why not one of Katrin’s recipes, with processed almond pulp? But uhm, cookies on one of the hottest days of the year? Ok. Lets make ice cream sandwiches! With ice cream from only banana and raspberries!
Blog swap deadline
And so I happened to do some late night baking last night. The deadline of the blogswap is a serious one. A tight deadline… FAIL! Penalty! Next time I start earlier. Really!
But here is the result! Super happy with this mega tasty cookies. And on a hot day like this: complete with ice cream!
Click here for the ice cream recipe.
- 1 1/2 cup flour
- 1 cup almond pulp or almond flour
- 2/3 cup (cane) sugar
- 1 tsp vanilla sugar
- 2/3 cup cold butter
- 2 egg yolks
- 1 cup of freeze-dried raspberry
- 2 tsp grated lemon zest
- Preheat the oven to 180 degrees.
- Mix all ingredients and knead into a ball.
- Divide the dough into 16 equal balls.
- Put the balls on the baking tray and push them flat until they are about 1/2 cm thick.
- Bake for 15 minutes.